Do I leave the oven door open when broiling meat?!
Do I leave the oven door open when broiling meat?
Answers:
No.
Yes. All oven broiler doors are set to be opened just a crack, so the smoke doesn't build up.
Is this a trick question? Do you ever leave your oven door open when broiling anything? Close the door, follow your directions, check your meat from time to time, depending on the texture you want you meat to be. You'll know if you want to eat raw or medium or well-done. Next...
I don't
no! the broiler and oven doors should be closed!
no, because if you leave the door open it will take longer to cook because of the heat getting out. and unless you are burning something dont worry about any smoke. its just like if you were cooking it out on the grill only not as much smoke, in fact very little if any.
Yes. Broiling is applying heat from above. If the door is left closed, the oven gets too hot inside and shut itself off, and you end up baking the meat, which does not give the same results as broiling
Some (not all) broilers shut off when the internal temp of the oven hits a specific temp.
You should leave the door open.....but certainly not all the way. Make yourself an aluminum foil "snake," and use it to keep the oven door cracked just a bit.
And, if it's smoking, it's probably a bit too close to the broiler. Or you left it in too long.
Yes, by all means,leave the oven open just a little crack .
Once again, instead of guessing I actually looked it up and here is what I found on "everything2.com";
How to broil
The first thing you'll need is a broiler pan. These are largish pans with two parts: a thin top section with many small slits and a deep bottom section. The food rests on the top portion while the bottom acts a drip pan, hence the slits. This prevents the food from cooking in its own juices. Not that that's a bad thing, but it's not what we're interested in doing. When not in use for broiling the bottom pan can be used for roasting and baking.
First move the rack in your oven to the top-most setting and place the broiler pan on top of it. Adjust the rack height until the top of your pan is at the correct distance as specified by your recipe. In general you want a distance of about 3-4 inches away from the top for cuts of meat up to 1 1/2 inches thick and 4-5 inches for thicker cuts.
After adjusting the rack remove the pan (a note on technique: I have heard that a broiler pan should remain in the oven to heat up, just as a grill will heat. I, however, have not heard this stated as a universal and personally do not pre-heat my broiler pan). Set your oven temperature to 'broil' and begin pre-heating the oven. This should take about 5-10 minutes. While this is going on we will prepare the pan.
If you are using a non-stick pan you can ignore this, otherwise cover both sections of the broiler pan with aluminum foil and use a knife to slice through the slits. This is not strictly necessary, but it will make cleaning much simpler.
Now that you have your pan ready and your oven heated place the food you wish to broil on top of your broiler pan. As stated above the best foods to broil are thin and do not require a great deal of cooking time.
At this point things get a bit different depending on whether you have a gas or electric oven and if it features a separate broiler compartment or not. As always consult your manufacturer's instructions to be certain.
When using an electric oven slide the pan into the oven, but DO NOT close it. Well, that's not entirely correct. You want to close it, but not all the way. Ever wondered why your oven has a stop that will allow it to stay open a few inches? This is why. Set your oven to this slightly ajar point and start your timer. A gas oven is pretty much exactly the same, but you will typically keep the door closed instead.
Do not leave the food. Broiling takes very little time and if you leave the food for even a short amount of time you will likely return to find it charred and burned.